Pin It The crunch echoed across the kitchen before I even took a bite. My neighbor had just dropped off a bag of almonds from her tree, and I was staring at four chicken breasts wondering what to do with both. I remembered a crust technique from a cooking class years ago, but I swapped breadcrumbs for almond meal on a whim. The result was so satisfying that I stood at the counter eating straight from the pan, totally forgetting I'd invited friends over in an hour.
I made this for my sister when she was avoiding gluten, half expecting her to miss the breading. Instead, she asked for the recipe before she finished her plate. The kale salad disappeared just as fast, everyone going back for seconds of the greens, which never happens at my table. It became my go to whenever I wanted to feel like I had my life together, even on weeks when I definitely did not.
Ingredients
- Boneless, skinless chicken breasts: I pound mine to even thickness so they cook uniformly, otherwise the thin ends dry out while the thick part finishes.
- Almond meal or finely ground almonds: Almond meal gives a finer crust, but pulsing whole almonds in a food processor works too and adds extra texture.
- Grated Parmesan cheese: Freshly grated melts into the crust better than pre shredded, which often has anti caking agents that prevent good browning.
- Garlic powder: I use powder instead of fresh here because it distributes evenly in the dry mixture without adding moisture.
- Smoked paprika: This adds a subtle warmth and depth, if you only have regular paprika it still works but the smokiness is lovely.
- Salt and black pepper: Season generously in the crust mixture, it is your only chance to flavor the chicken itself.
- Large eggs: Let them come to room temperature for better adhesion, cold eggs do not coat as smoothly.
- Olive oil for frying: I use regular olive oil, not extra virgin, since it handles the heat better without smoking.
- Kale: Lacinato kale, also called dinosaur kale, is my favorite here because the leaves are more tender and less fibrous than curly.
- Olive oil for salad: Good quality makes a difference since it is a main flavor, I save my nicer bottle for this.
- Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and slightly bitter in raw applications like this.
- Red onion: Soak the slices in cold water for ten minutes if raw onion is too sharp for you, it mellows the bite.
- Cherry tomatoes: I look for the ripest ones I can find, their sweetness balances the sumac beautifully.
- Fresh parsley: Flat leaf has more flavor than curly, and I chop it roughly so you get bursts of it in each bite.
- Sumac: This tart, slightly fruity spice is worth seeking out at Middle Eastern markets or online, it transforms the salad.
- Toasted slivered almonds: Toast them yourself in a dry skillet for a few minutes, the fragrance tells you when they are ready.
Instructions
- Preheat and prep your workspace:
- Set your oven to 375°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Mix the almond coating:
- Combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl. Stir it well so the seasonings distribute evenly.
- Prepare the egg wash:
- Beat the eggs in another shallow bowl until the yolks and whites are fully blended. A fork works just fine for this.
- Coat the chicken:
- Pat each chicken breast completely dry with paper towels, then dip in egg and let the excess drip off. Press into the almond mixture on both sides, patting gently so it sticks.
- Sear for color and texture:
- Heat olive oil in a large skillet over medium heat until it shimmers. Sear each breast for two to three minutes per side until the crust turns golden brown, this step locks in flavor.
- Finish in the oven:
- Move the seared chicken to your prepared baking sheet and bake for twelve to fifteen minutes. Check with a thermometer, you want 165°F at the thickest part.
- Massage the kale:
- While the chicken bakes, put torn kale in a large bowl with olive oil, lemon juice, and salt. Use your hands to massage the leaves for about two minutes until they darken and soften, this breaks down the tough fibers.
- Toss the salad together:
- Add red onion, cherry tomatoes, parsley, and sumac to the massaged kale. Toss everything together until the sumac coats the vegetables evenly.
- Add the final crunch:
- Sprinkle toasted slivered almonds over the salad just before serving. If you add them too early, they lose their crispness.
- Plate and serve:
- Set a piece of chicken beside a generous mound of salad on each plate. The colors alone make you hungry.
Pin It One evening, I plated this for a friend going through a rough patch, and she got quiet halfway through the meal. She told me later it was the first time in weeks she had actually tasted her food, that the sumac and the crunch pulled her back into the moment. Sometimes a recipe is just dinner, and sometimes it is a small kindness that lands exactly when it is needed.
Customizing Your Salad
The kale salad is endlessly adaptable once you master the massaging technique. I have added pomegranate seeds for jewel like bursts of sweetness, thinly sliced radishes for peppery crunch, even diced avocado when I am feeling indulgent. Cucumbers work beautifully in summer, and shaved fennel brings an anise note that surprises people. The sumac is the anchor, everything else can shift with the season or your mood.
Storing and Reheating
Leftovers keep well if you store the chicken and salad separately. The chicken stays good in the fridge for three days, and I reheat it in a 350°F oven for about ten minutes to keep the crust from getting soggy. Microwaving turns it rubbery, trust me on that. The salad actually improves after a few hours as the flavors meld, though I add fresh almonds right before eating since the originals will have softened.
Pairing and Serving Suggestions
This dish feels complete on its own, but sometimes I add warm flatbread or a scoop of herbed quinoa if I am feeding hungry people. A crisp Sauvignon Blanc cuts through the richness of the almond crust, while a light Pinot Noir complements the earthiness of the kale. For a non alcoholic option, try sparkling water with a splash of pomegranate juice and a squeeze of lime.
- Serve with warm pita or naan to scoop up any extra salad.
- Try swapping turkey cutlets for the chicken if you want a leaner option.
- Double the salad recipe, it disappears faster than you would think.
Pin It This recipe has earned its place in my regular rotation, not because it is complicated, but because it delivers every single time. I hope it becomes one of those meals you make without thinking, the kind that feels like a warm kitchen and a table full of people who are happy to be there.
Recipe Questions & Answers
- → Can I prepare the chicken coating ahead of time?
Yes, you can mix the almond meal, Parmesan, and spices up to 2 days in advance and store in an airtight container in the refrigerator. Coat the chicken just before cooking for best results.
- → How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the breast. The juices should run clear, not pink.
- → Can I substitute the kale with another green?
Yes, Swiss chard, collard greens, or even spinach work well. If using spinach, skip the massaging step as it's already tender. Heartier greens benefit from the massage to soften them.
- → What if I don't have sumac?
Sumac adds a tangy, lemony flavor. You can substitute with a bit of extra lemon zest and juice, or use a small amount of za'atar seasoning which often contains sumac.
- → How should I store leftovers?
Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 10-12 minutes to maintain crispness. The salad is best fresh but can be stored for 1-2 days.
- → Can I bake the chicken without pan-searing first?
While you can skip the searing step, it creates a golden, crispy exterior that adds flavor and texture. If baking only, increase baking time to 20-25 minutes and expect a slightly softer crust.